Sicilian Tuna Steaks with Couscous

Ingredients

• 10 ounce tuna steaks ( 3/)
• 1 tablespoon balsamic vinegar 
• 0.1 teaspoon pepper black
• 14.5 ounce canned tomatoes italian-style undrained canned
• 1 tablespoon capers 
• 0.5 cup couscous uncooked
• 2 tablespoons cooking wine dry white
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon parsley fresh chopped
• 2 tablespoons parsley fresh chopped
• 2 tablespoons olives green pitted chopped
• 2 teaspoons olive oil 
• 1 tablespoon pinenuts toasted
• 1 tablespoon raisins 
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 1  regular-size foil oven bag 

Equipment

• bowl
• oven
• knife
• baking pan
• aluminum foil

Directions

1. Preheat oven to 45
2. Coat inside of oven bag with cooking spray.
3. Place the bag on a large shallow baking pan.
4. Combine broth and next 11 ingredients (broth through tomatoes) in a large bowl, and stir in couscous.
5. Place couscous mixture in prepared oven bag.
6. Place tuna on couscous mixture. Fold edge of bag over to seal.
7. Bake at 450 for 20 minutes or until fish is medium-rare or desired degree of doneness.
8. Cut open the bag with a sharp knife, and peel back foil.
9. Sprinkle with the toasted pine nuts and 1 tablespoon parsley.